Pan Seared Duck Breast with Cranberry Maple Sauce

Step 1

Place a large cast iron skillet over medium-high heat

Step 2

Score the duck breasts using a sharp knife in a diagonal diamond pattern across the fat side of the breast. Score deeply but don't cut through the flesh, just the fat. Season both sides of the breasts liberally with the salt and pepper.

Step 3

Once hot, place the duck fat side down into the skillet.

Step 4

Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes.

Step 5

Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes.

Step 6

Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing.

Step 7

To make the cranberry maple sauce, combine all the ingredients in a small sauce pot over medium-low heat.

Step 8

Bring to a simmer then reduce the heat to low. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. Turn off the heat and let sit (mixture will thicken more as it cools). Serve with the seared duck breasts.